I Soaked a Duck in Chili Crisp for 48hrs THEN Dry Aged It

There’s something about duck that makes it incredible to dry age. The dark meat is more similar to beef than other poultry, and the skin becomes insanely crispy. But what happens when we infuse the duck prior to dry aging? Today we put that to the test and the results were truly next level! Check out MaxJerky at https://www.maxjerky.com Thank you Tasty Duck https://www.instagram.com/tastyduck/ for the ducks! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb ————— #dryagedduck #duck #chilicrisp #dryaged #duckrecipe #ovenroasted #maxjerky #eatmaxjerky